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Title: Key West Flank Steak
Categories: Beef, Vegetables, Citrus, Herbs
Yield: 4 servings
1 lg Red onion; sliced
1 c Minced fresh cilantro
1/4 c White wine vinegar
1/4 c Key lime juice
3 tb Extra virgin olive oil;
- divided
6 Key limes; halved
1 lb Flank steak
1 ts Kosher salt
1/8 ts Pepper
In a small bowl, combine onion, cilantro, vinegar, lime
juice and 2 tablespoons oil until blended. Pour 1 cup
marinade into a large bowl or shallow dish. Add lime
halves. Rub steak with remaining oil; sprinkle with salt
and pepper. Add to bowl; turn to coat. Refrigerate 8
hours or overnight. Cover and refrigerate remaining
marinade.
Drain steak, discarding marinade and limes in bowl.
Place reserved marinade in a food processor; process
until chopped.
Grill steak, covered, over medium heat or broil 4 in.
from heat until meat reaches desired doneness, 6-8
minutes per side. Baste occasionally with reserved
marinade. Let stand 10 minutes before thinly slicing
steak across the grain.
Gretchen Ospina, Columbia Heights, Minnesota
Makes: 4 servings
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... Combining scallops and butter is basically never a bad idea.
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